Chicken, Nectarine & Greek Cheese With Figgy Dressing

Take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

While the bulgur is cooking, sprinkle the dried oregano over a chopping board with a big pinch of salt

Press the chicken breast portions onto the seasoning so that they're evenly coated – this is your seasoned chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the seasoned chicken and cook for 3 min on each side or until browned

Meanwhile, crumble the Greek cheese into small, bite-sized pieces

Trim, then slice the spring onion[s] finely

Wash the rocket, then pat it dry with kitchen paper

Add the crumbled Greek cheese, sliced spring onion and rocket to a large bowl and set aside

Once the chicken has browned, reduce the heat to medium

Add a couple of splashes of water and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)

Cut the nectarines in half lengthways, around the stone[s] and remove using a spoon, then roughly chop into bite-sized pieces

Combine the balsamic vinegar with the fig relish, 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your figgy dressing

Once the chicken is cooked, transfer it to a clean board and return the pan to a medium heat

Once hot, add the chopped nectarine and cook for 2-3 min or until warmed through

Slice the cooked chicken finely

Add the cooked bulgur and warmed nectarine to the bowl with the rocket, Greek cheese and spring onion and give everything a good mix – this is your nectarine & Greek cheese salad